Contents
Ingredients Jelly from lemons, oranges, tangerines (lemon)
| lemon | 238.0 (gram) |
| sugar | 160.0 (gram) |
| lemon acid | 1.0 (gram) |
| edible gelatin | 30.0 (gram) |
| water | 820.0 (gram) |
Method of preparation
In water with sugar, brought to a boil, put the zest removed from lemons, or oranges, or tangerines, then add the prepared gelatin. After the gelatin dissolves, squeezed juice from lemons, or oranges, or tangerines is introduced. For jelly from oranges, citric acid is added to hot sugar-gelatin syrup, filtered, poured into molds and cooled. Dispense the jelly as described on p. 337.
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 69.4 kCal | 1684 kCal | 4.1% | 5.9% | 2427 g |
| Proteins | 2.6 g | 76 g | 3.4% | 4.9% | 2923 g |
| Fats | 0.03 g | 56 g | 0.1% | 0.1% | 186667 g |
| Carbohydrates | 15.6 g | 219 g | 7.1% | 10.2% | 1404 g |
| organic acids | 1.5 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 3.6% | 4000 g |
| Water | 96.7 g | 2273 g | 4.3% | 6.2% | 2351 g |
| Ash | 0.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2 μg | 900 μg | 0.2% | 0.3% | 45000 g |
| Retinol | 0.002 mg | ~ | |||
| Vitamin B1, thiamine | 0.008 mg | 1.5 mg | 0.5% | 0.7% | 18750 g |
| Vitamin B2, riboflavin | 0.004 mg | 1.8 mg | 0.2% | 0.3% | 45000 g |
| Vitamin B5, pantothenic | 0.04 mg | 5 mg | 0.8% | 1.2% | 12500 g |
| Vitamin B6, pyridoxine | 0.01 mg | 2 mg | 0.5% | 0.7% | 20000 g |
| Vitamin B9, folate | 1.7 μg | 400 μg | 0.4% | 0.6% | 23529 g |
| Vitamin C, ascorbic | 3.6 mg | 90 mg | 4% | 5.8% | 2500 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 1% | 15000 g |
| Vitamin PP, NE | 0.4516 mg | 20 mg | 2.3% | 3.3% | 4429 g |
| niacin | 0.02 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 38.7 mg | 2500 mg | 1.5% | 2.2% | 6460 g |
| Calcium, Ca | 17.4 mg | 1000 mg | 1.7% | 2.4% | 5747 g |
| Magnesium, Mg | 2.6 mg | 400 mg | 0.7% | 1% | 15385 g |
| Sodium, Na | 22.3 mg | 1300 mg | 1.7% | 2.4% | 5830 g |
| Sulfur, S | 2.2 mg | 1000 mg | 0.2% | 0.3% | 45455 g |
| Phosphorus, P | 13 mg | 800 mg | 1.6% | 2.3% | 6154 g |
| Chlorine, Cl | 1.1 mg | 2300 mg | 209091 g | ||
| Trace Elements | |||||
| Bohr, B | 37.8 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 1.6% | 9000 g |
| Manganese, Mn | 0.0087 mg | 2 mg | 0.4% | 0.6% | 22989 g |
| Copper, Cu | 51.9 μg | 1000 μg | 5.2% | 7.5% | 1927 g |
| Molybdenum, Mo. | 0.2 μg | 70 μg | 0.3% | 0.4% | 35000 g |
| Fluorine, F | 2.2 μg | 4000 μg | 0.1% | 0.1% | 181818 g |
| Zinc, Zn | 0.027 mg | 12 mg | 0.2% | 0.3% | 44444 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.02 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.6 g | max 100 г |
The energy value is 69,4 kcal.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Jelly from lemons, oranges, tangerines (lemon) PER 100 g
- 34 kCal
- 399 kCal
- 0 kCal
- 355 kCal
- 0 kCal
Tags: How to cook, calorie content 69,4 kcal, chemical composition, nutritional value, what vitamins, minerals, method of making Jelly from lemons, oranges, tangerines (lemon), recipe, calories, nutrients